Matthias' Mega-Gooey Baked Mac & Cheese

• 16 oz pasta (I prefer rotini... use something the cheese will stick to)
• 8 oz smoked gouda, hand-shredded
• 8 oz shredded mozzarella
• 8 oz shredded cheddar
• 2 1/2 c milk
• 1/4 c flour
• 4 tbsp butter or margarine
• 1 tsp dry mustard
• 1 tsp paprika
• 1 tsp black pepper

Cook pasta as directed. While doing this, melt butter in saucepan, then add flour; remove from heat and stir until smooth, adding mustard and fresh ground black pepper.

Place back onto med-high heat, stir continuously while slowly adding milk until it looks like glue. Once all milk is added, turn heat to low and stir in gouda and half the mozzarella cheese. Stir until fully melted. (If you don't have gouda/mozzarella, 8 oz of velveeta, roughly diced, will work nicely too.)

Drain pasta and place into 8 x 13 casserole, mix in cheese sauce. Cover with shredded cheddar and rest of mozzarella, then sprinkle paprika across the top. Bake for 20 minutes at 375 degrees.

Trust me. Best mac you've ever had.